2 cups red raspberries
1 cup pitted red cherries
3 Tbsp. quick-cooking tapioca
1 1/2 cup sugar
1 tsp. lemon juice
1 Tbsp. butter
1 unbaked pie crust
Mix fruits; add tapioca combined with sugar and lemon juice; let stand 1 hour. Pour into 9 inch pastry-lined pie pan. Dot with butter. Adjust top crust and flute edge. Bake in hot oven 450 for 10 minutes, then in oven 350 for 30 minutes.
A grahmcracker crust may be used in place of a pastry crust and topped with whipping cream.
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